The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years, 2nd ed.

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Appert Nicolas. The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years, 2nd ed.

EXPLANATION OF THE PLATE

ADVERTISEMENT

THE MINISTER OF THE INTERIOR, COUNT OF THE EMPIRE, TO M. APPERT, &c

§ I

§ II. Description of my Rooms set apart for carrying on the Process on a large Scale.5

§ III. Of Bottles and Vessels

§ IV. Of Corks

§ V. Of Corking

§ VI. The means of distinguishing among the Bottles or Jars, as they are taken from the Boiler, such of them as, from some neglect in the preparatory process, some accident, or the action of the fire, are in danger of occasioning a loss, or spoiling the substances enclosed in them

DESCRIPTION OF MY PROCESS, AS APPLIED TO THE VARIOUS ARTICLES INTENDED TO BE PRESERVED

§ VII. Boiled Meat. (Pot-au-Feu de Ménage.)

§ VIII. Gravy

§ IX. Broth, or Jelly

§ X. Round of Beef, Fillet of Mutton, Fowls and young Partridges

§ XI. New-laid Eggs

§ XII. Milk

§ XIII. Cream

§ XIV. Whey

§ XV. Of Vegetables

§ XVI. Green Peas. (Petits pois verts.)

§ XVII. Asparagus. (Asperge.)

§ XVIII. Windsor Beans. (Petites fèves de marais.)

§ XIX. Peeled Windsor Beans. (Fèves de marais dérobées.)

§ XX. French Beans. (Haricots verts et blancs.)

§ XXI. Artichokes. (Artichauts.)

§ XXII. Cauliflowers. (Choux-fleurs.)

§ XXIII. Sorrel. (Oseille.)

§ XXIV. Spinage, Succory, and other Herbs. (Epinards et chicorées.)

§ XXV. A Soup called Julienne

§ XXVI. Vegetable Soup. (Coulis de Racines.)

§ XXVII. Love-Apples. (Tomates, ou Pommes d’Amour.)

§ XXVIII. Herbs and Medicinal Plants. (Plantes Potagères et Médicinales.)

§ XXIX. The Juices of Herbs

§ XXX. Fruits and their Juices

§ XXXI. White and Red Currants in Bunches. (Groseilles rouges et blanches en Grappes.)

§ XXXII. White and Red Currants, stripped. (Groseilles rouges et blanches égrenées.)

§ XXXIII. Cherries, Raspberries, Mulberries. (Cerises, Framboises, Mures et Cassis.)

§ XXXIV. Juice of Red Currants

§ XXXV. Strawberries. (Fraises.)

§ XXXVI. Apricots. (Abricots.)

§ XXXVII. Peaches and Nectarines. (Pêches, Brugnons.)

§ XXXVIII. Prunes from Green Gages, and Plumbs. (Prunes de Reine-Claude et Mirabelles.)

§ XXXIX. Pears of every kind

§ XL. Chesnuts, Truffles, and Mushrooms. (Marrons, Truffes, et Champignons.)

§ XLI. The Juice of the Grape or Must

OF THE MODE OF MAKING USE OF THE SUBSTANCES WHICH HAVE BEEN PRESERVED

§ XLII. Meat, Game, Poultry, Fish

§ XLIII. Jellies made of Meat and Poultry

§ XLIV. Milk and Cream

§ XLV. Vegetables

§ XLVI. French Beans. (Haricots.)

§ XLVII. Peas, Beans, &c

§ XLVIII. Spinage and Succory

§ XLIX. Vegetable Soups

§ L. Tomates and Herbs

§ LI. Preserved Fruits, Marmelades, &c

§ LII. Currant Jam

§ LIII. Syrup of Currants

§ LIV. Ices

§ LV. Cordials. (Liqueurs.)

§ LVI. Chesnuts, Truffles, Mushrooms

§ LVII. Grape Juice, or Must

§ LVIII. General Observations

§ LIX. Practical Remarks

SOCIETY FOR THE ENCOURAGEMENT OF NATIONAL INDUSTRY

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In an advertisement prefixed to the pamphlet, of which the following sheets are a translation, the author publishes his address: “Quai Napoléon, au coin de la rue de la Colombe, No. 4, dans la Cité, à Paris;” and offers for sale there, an assortment of provisions, preserved by the process, of which an account is here communicated to the public. As the book itself is a recommendation of the author’s own goods, it has been thought proper to add to his account of his process, a translation of the authorities and testimonies by which his own statements are authenticated; notwithstanding the repetitions which are in consequence admitted. The recommendation of the process by the French Minister immediately follows. The more elaborate Report of the Paris Society for the Encouragement of National Industry, will be found at the end of the work.

It is needless to anticipate the author’s display of the advantages which must flow from a simple and unexpensive process of keeping fresh articles of animal and vegetable food. If this can be effected for only one year, that is, from the season of produce through the seasons of scarcity; if no other articles, for instance, than eggs, cream, and vegetables, can be preserved in their full flavour and excellence during a long winter, there is not a mistress of a family in the kingdom, rich enough to lay by a stock of those articles, and not too rich to despise the economy of a family, who will not find herself benefitted by the perusal of the small work here put within her reach; and there is no reason to suspect the correctness of this part of the author’s statements. This, however, is but one of the more obvious benefits of his process; and if thus much be ascertained, then an interminable prospect of resources is opened, which the State, still more than the individual, will be called upon to employ.

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3. Shears and pincers for tying on the corks. (Fig. 6.)

4. Machine for twisting the iron-wire after it has been divided and cut to a proper length. (Fig. 2.)

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